San Francisco’s AT&T Park is already a green leader in the sports community with its LEED Silver ranking. But the home of the San Francisco Giants will soon delve into another kind of green, with a 3,000 square foot on-site organic garden. The edible garden will be the first of its kind at a professional sports venue.

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The massive edible garden will come to fruition by opening day in 2014. Designed by EDG Interior Architecture & Design and Blasen Landscape Architecture, the garden will occupy a sun-drenched field behind the center field wall, with the bleachers removed for the occasion. Once the plants have grown, they will help to provide fresh produce to the park’s catering program.

The garden will produce a variety of edibles, including bok choy, kale, kumquats, strawberries, broccolini, huckleberry, avocados, chard, and herbs, that will be used in the venue cuisine. Nicknamed the “centerfield-to-table,” project, the catering company—Bon Appetit Management—envisions a perfect day for spectators who will be able to watch a game while noshing on fresh produce from the garden. The garden will not just provide fresh ingredients, but also cut down on the venue’s fuel costs for trucking in produce from farms off-site.

Once constructed, the garden will have traditional plant beds for peas, cucumbers and the like, as well as aeroponic towers for growing leafy greens and tomatoes. Lemon trees will make up a miniature grove, that will be interspersed with herbs, pansies and marigolds.

+ EDG Interior Architecture & Design

+ Blasen Landscape Architecture